Tips for Working with and Storing Phyllo Dough

Desserts

Phyllo (pronounced FEE-lo) is a tissue-thin dough by and large sold in the freezer department of grocery stores. Phyllo dough is liberally basted with melted butter between each canvas and so that information technology bakes up crisp and flaky. Phyllo dough is used for dessert, appetizers and savory chief dishes. Follow these pointers for perfect phyllo: Thaw phyllo co-ordinate to package directions. E'er have all the other ingredients assembled and fix to go earlier unwrapping the dough. Because phyllo is sparse, fragile and tears easily, work on a smooth dry surface. Phyllo dries out quickly. So once the dough is unwrapped and unrolled, cover it with plastic wrap, then a damp kitchen towel. Work with 1 sheet at a time and keep the other sheets covered. Preheat the oven equally directed. Refrigerate unopened phyllo dough for upwardly to 3 weeks or freeze for up to 3 months. Opened dough tin can exist refrigerated for up to 3 days. Baked phyllo should be stored in an airtight container for up to three days or frozen for upward to 3 months.

Originally Published: July ten, 2008